High Fructose Corn Syrup Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

High Fructose Corn Syrup Free Mediterranean Shrimp Salad

This bright, satisfying salad is everything a warm-weather meal should be — crisp romaine, briny Kalamata olives, tender artichoke hearts, and perfectly seared shrimp all brought together with a zesty homemade dressing. Every single component is built from scratch using whole, recognizable ingredients, so there's no sneaky sweetener hiding in a bottled sauce or pre-made marinade. The dressing alone is worth making on repeat: extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger whisk into something vibrant and deeply flavorful without a drop of processed sweetener. Sautéing the shrimp with garlic and a touch of ginger keeps things simple but seriously delicious, and the whole dish comes together in one skillet and one big bowl. It's the kind of recipe that feels indulgent but is actually just clean, well-seasoned cooking at its best. Whether you're actively avoiding high-fructose corn syrup or just trying to eat more real food, this one delivers without any compromise on flavor.

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Ingredients

4 servings

For the dressing

¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tbsp apple cider vinegar
1 tsp dried oregano
¼ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt

For the shrimp

1 lb large shrimp, peeled and deveined
1 tbsp extra-virgin olive oil
3 cloves garlic, minced
½ tsp fine sea salt
¼ tsp ground ginger

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 english cucumber, halved lengthwise and sliced
½ cup pitted kalamata olives, halved
1 can (14 oz) artichoke hearts, drained and quartered
¼ cup thinly sliced red onion
¼ cup fresh parsley, roughly chopped
2 tbsp fresh basil, torn (optional)

For serving

lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, lemon zest, apple cider vinegar, dried oregano, turmeric, ginger, and salt until fully combined. Set aside.
2
In a large mixing bowl, combine the romaine, cucumber, olives, artichoke hearts, red onion, and parsley. Drizzle about two-thirds of the dressing over the salad and toss to coat. Divide among four plates or bowls.

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